Mexican Spiced Chicken
with Roasted Broccoli and Coconut Sauce
To celebrate Cinco de Mayo, Chef André has created a Mexican-inspired dish to knock your sombreros off. The chicken is marinated in coconut milk to tenderise the meat, pan-fried to give it a crispy golden skin, and then roasted for extra juiciness. Served with roasted broccoli (the only way to eat it!), a creamy and zesty coconut sauce, and nutty brown rice, we had a hard time deciding which part of this recipe we loved most, and we’re pretty sure you will too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Brown Basmati Rice
2
British Chicken Breasts
200
Coconut Milk
1
Chicken Stock Powder
10
Coriander
1
Mexican Style Spice Mix
1
Broccoli
1
Garlic Clove
1
Lime
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and put a large saucepan of water with a pinch of salt on to boil for the rice. Pop the chicken into a mixing bowl and season with salt and pepper. Sprinkle on half of the Mexican spice mix. Shake the tin of coconut milk to break up the solids, then pour one-third over the chicken. Mix to make sure that the chicken is well coated. Keep to one side. IMPORTANT: Wash your hands after handling raw meat.
When the water is boiling, add half the stock pot, a good pinch of salt and the brown rice to the pan. Cook until tender, 25-30 mins. Add more water to the pan if it is absorbed by the rice. Whilst the rice cooks, separate the broccoli into florets (mini trees). Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Zest and juice the lime.
Heat a frying pan over high heat and add splash of oil. Carefully add the chicken and cook until nicely browned, 2-3 mins on each side. Transfer to a lined baking tray (don't wash your pan we'll use it again) and roast on the top shelf of your oven for 15-17 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Discard the excess marinade.
When your chicken has 10 mins left, add the broccoli to the baking tray with the chicken. Roast until golden and crispy.
Once the rice is ready, drain in a sieve, then return to the pan. Cover with a lid to keep warm. It's time to make the sauce. Add the water (see ingredients for amount), remaining stock pot, coconut milk and Mexican spice mix to the frying pan you used earlier, on medium-high. Bring to the boil, dissolve the stock pot then reduce the heat and gently bubble for 2-3 mins.
Finish the sauce with lime juice and zest to taste, then stir through the coriander. Season with salt and pepper if it needs it. When the chicken is cooked, cut each breast into five slices. Serve on top of a generous portion of rice and finish with the roasted broccoli and the coconut sauce spooned over the chicken. Enjoy!
